Effect of Girdling on Levels of Catechins in Fresh Leaf in Relation to Quality of ‘Huang Zhi Xiang’ Oolong Tea |
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Authors: | Yulong Chen Jun Duan Shaoyu Yang En Yang Yuming Jiang |
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Institution: | (1) South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, People’s Republic of China; |
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Abstract: | Oolong tea is one of the most popular beverages due to the presence of significant amount of catechins. Experiments were conducted
to investigate the effect of girdling treatment on levels of catechins in fresh tea leaf related to quality of the ‘Huang
Zhi Xiang’ Oolong tea (Camellia sinensis). The variations in the levels of catechins in fresh tea leaf and the quality score (QS) of the ‘Huang Zhi Xiang’ Oolong
tea were examined. The study demonstrated that girdling treatment increased significantly the levels of (−)-epicatechin, (−)-epigallocatechin,
(−)-epigallocatechin gallate, (−)-epicatechin gallate, total catechins, simple catechin, and catechin gallate present in fresh
leaf of tea trees. Furthermore, the girdling treatment improved significantly the quality of the ‘Huang Zhi Xiang’ Oolong
tea. Thus, it was suggested that application of girdling treatment could be an effective agronomic practice to increase the
quality of ‘Huang Zhi Xiang’ Oolong tea. |
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Keywords: | |
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